For the Vegan Cheese:
·2 cups raw cashew nuts
·¼ cup nutritional yeast
·1 teaspoon dried garlic
·¾ teaspoon salt
·1 tablespoon lemon juice
·1 cup water
For the Cauliflower:
·2 ½ cups cauliflower florets
·¼ cup chopped Italian Parsley
·Pinch of salt
·¼ cup water
For Garnishing:
·1 tablespoon chopped Italian parsley
Place cashews in a small pot and cover with water. Bring water to boil, then remove from heat and cover. Let cashews soak for about 15 minutes. Then, drain. Add the cashews to a blender or food processor, then combine all the ingredients of cheese sauce and grind until a thick, smooth sauce is formed. Set it aside. Preheat oven to 400°F and prepare a baking pan by greasing it well. In a large mixing bowl, combine cauliflower florets, fresh parsley, salt and ¼ cup water. Mix and microwave for 2-3 minutes to lightly steam. Pour steamed cauliflower in the pan. Cover evenly with the cheese sauce. Top with 1 tablespoon fresh parsley and bake in the middle rack of the oven for 35-40 minutes, or until it starts browning. Serve as a side dish and enjoy!
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
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